PERIOD: England, 17th century | SOURCE:
The
English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: A dish of peas and bacon

Otherways.

Take the best old Pease you can get, wash and boil them in fair Water;
when they boil scum them, and put in a piece of interlarded Bacon, put
in also a bundle of Mints with other sweet Herbs, serve the Bacon on Sippets
in thin slices, but boil not your Potage too thick.